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Southwest Chocolate Stack-Ups

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“Adapted form a Cooking Light reciipe”
READY IN:
25mins
SERVES:
8
YIELD:
8
UNITS:
US

Ingredients Nutrition

  • 12 cup semi-sweet chocolate chips (such as Hershey's)
  • 12 cup reduced-fat cream cheese, softened
  • 12 cup sugar, divided
  • 12 teaspoon vanilla extract
  • 1 (8 ounce) container frozen fat-free whipped topping, thawed
  • 1 tablespoon unsweetened cocoa (such as Hershey's)
  • 14 teaspoon ground cinnamon
  • 6 (6 inch) flour tortillas, each cut into 4 wedges
  • cooking spray
  • 2 cups sliced fresh strawberries
  • 14 cup miniature semisweet chocolate chips (such as Hershey's)
  • 8 tablespoons chocolate syrup (such as Hershey's)

Directions

  1. Preheat oven to 350°.
  2. Put 1/2 cup chocolate chips in a small glass bowl; microwave on high 2 minutes or until almost melted, stirring after 1 minute. Set aside. Place cream cheese, 1/4 cup sugar, & vanilla in a medium bowl, - beat with mixer at medium speed until well blended. Add melted chips and whipped topping, stirring until well blended. Cover and chill.
  3. Combine 1/4 cup cinnamon,sugar & cocoa, .Put tortilla wedges on a baking sheet coated with cooking spray. Coat 1 side of each wedge with cooking spray; sprinkle evenly with the sugar mixture. Bake at 350° for 10 minutes. Remove from pan & cool on a wire rack.
  4. Spread 1 1/2 tablespoons cream cheese mixture on 1 tortilla wedge, sugar side up. Top with 1 tortilla wedge, sugar side up; 1/4 cup sliced strawberries; 1 1/2 tablespoons cream cheese mixture; 1 tortilla wedge, sugar side up; and 1 1/2 tablespoons cheese mixture. Sprinkle with 1 1/2 teaspoons minichips. Drizzle 1 tablespoon syrup onto tortilla stack . Repeat with remaining tortillas, cheese mixture, strawberries, minichips, and syrup.
  5. These have to be assembled just before serving.

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